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Fall harvest salad recipe in a large serving plate with a large spoon inside.
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5 from 3 votes

Fall Harvest Salad Recipe with Maple Vinaigrette

A delicious autumn salad made with kale, roasted butternut squash, roasted Brussels sprouts, sliced honey crisp apple, goat cheese, dried cranberries, pomegranate seeds, and pumpkin seeds.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Dominique

Ingredients

Fall harvest salad ingredients:

  • 5 ounces baby kale or spinach
  • 2 cups cubed butternut squash (or a 12 ounce bag of pre-cut butternut squash)
  • 2 cups halved Brussels sprouts
  • 1 honey crisp apple sliced
  • 1 cup shredded carrots
  • 5 ounces crumbled goat cheese
  • 1/2 cup dried cranberries
  • 1/4 cup pomegranate seeds
  • 1/3 cup pumpkin seeds

Maple Vinaigrette ingredients:

Instructions

  • Preheat oven to 400 degrees F. Put the butternut squash and Brussels sprouts onto a pan, spray with olive oil, add salt and pepper and roast in the oven for 30 minutes.
  • While the veggies roast, make the dressing. In a medium bowl, add the olive oil, apple cider vinegar, maple syrup, salt, pepper, rubbed sage or thyme, and cinnamon and mix until the mixture has thickened.
  • Once the veggies are roasted, you can put the salad together in two ways. 1) Mixing it all together or 2) Making individual plates.
  • Option 1) Mixing everything together. Put all of the salad ingredients into a bowl. Then add 3/4 of the dressing to the bowl and mix again. ( Taste and then add more dressing if you want or leave it)
  • Option 2) Making individual plates. This is my favorite way of making this salad. Put the kale and shredded carrots into a large bowl. Then add about half of the dried cranberries, pomegranate seeds and pumpkin seeds to the bowl. Pour 3/4 of the dressing on top and mix. Then, add the kale salad mixture to individual plates. Top each plate with some butternut squash, Brussels sprouts, apple slices, goat cheese, dried cranberries, pomegranate sees, and pumpkin seeds. Then sprinkle a little more dressing on top of each plate.

Notes

  • Make ahead instructions. Follow the instructions for this salad, except for adding the dressing. Keep the salad in a big bowl or individual meal prep containers and add the salad before serving.
  • Presentation instructions. You can serve this salad in two ways. 1) You can mix all of the ingredients in a large bowl then serve it. OR 2) You can make individual plates, which is more visually appealing.
  • How to store leftovers. Store in an airtight container in the fridge for 2-3 days.

Nutrition

Calories: 467kcal | Carbohydrates: 45g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 480mg | Potassium: 809mg | Fiber: 8g | Sugar: 28g | Vitamin A: 17052IU | Vitamin C: 90mg | Calcium: 224mg | Iron: 3mg